MAGIC LINE BAKEWARE FULL

There is no way I would make a cake this size without it. I also plan on using the cakestacker system for this. If I double barrel the cake I will have double the servings as as maybenot suggested, she wanted a 4 tier (originally it was a 5.ugh) and heart picks that go onto the sides and they are 5.75' tall, that is really the only reason I went with that tall of a cake. I understand that a double barrel will be easier to cut and fit on the plate better, but she would like all buttercream so what do you usually put between the board and top of cake underneath so the frosting doesn't come off on the board? I've had this happen with cakes I have done for family in the past and it is always a mess. The cake proposed: 16'+14'+12'+10', 6' tall tiers IS OVER 700 WEDDING SERVINGS OF CAKE.Even with 10 years of decorating under my belt, I would personally never even contemplate such a cake without a custom made, industrial support system, either.

I'd love to save time baking 3' tall layers, but I prefer the consistency and quality of 2' layers. 6' tall slices do not fit on regular sized dessert plates. Not only is it more stable, but it is also easier for cutting and serving. I use bake-even strips on cakes over 12', too.ДЇor me, a 6' tall tier will always be a 'double barrel'-2 3' cakes with a board and supports between the 2. I always use Ateco heating core nails in ALL layers-multiples in cakes larger than 8'. I use the Wilton batter charts and I weigh my pans when filled so that when I bake more than one layer of the same size, it takes the same amount of time to bake and comes out the same height.ДЇor me, in my home oven, 3' tall layers take too long to bake and come out with dry edges & tops. I put in only enough batter to create a nice, full, 2' layer. I prefer to bake in 3' tall pans, but I NEVER try to bake 3' tall layers. I would hate to have toВ scrap all of the numbers I put together for the estimate for the 3' pans and have to create one with 2' layers instead.В Any help would be greatly appreciated! The decorations my friend wants on the tiers are 5.75' high so I need 6' high tiers and I really didn't want to bake 3 cakes (2' each) to achieve this.В I based my estimate/ingredient list off of higher amounts of batter that was listed on Fat Daddio's.Дoes anyone have a chart that they could share for the batter amounts, temp and bake times for the Magic Line pans?В I looked online and can't find anything and I need to have the estimate to my friend this week. The reason I was going to go with 3' high pans was to get a cake layer as close to 3' as possible. The 16' Square RD pan takes 35.5 cups and Wilton doesn't even have that size of pan on their chart. The 14' Round FD pan takes 21.25 cups and Wilton state 15.

The 12' Square FD pan takes 20 cups and Wilton states 14 cups.

MAGIC LINE BAKEWARE FULL

I am trying to find a chart that has how much batter goes into the Magic Line pans because I need to make sure my estimate for my friend is accurate.ДЄccording to the Fat Daddio's site the 10' round takes 11 cups of batter, but the generic chart I found on here and Wilton's site stated that a 10' round (3' high) pan should only be filled 1/2 full and have only 8 cups. After reading reviews on Cake Central, many people prefer the Magic Line pans over the Fat Daddio's brand. I am putting an estimate together for my friend and I went off of the batter amounts given by Fat Daddio's. I am going to be making my first wedding cake for a friendВ this summer and was originally planning to purchase the Fat Daddios 3' high pans (10' round, 12' square, 14' round, 16' square).

Magic line bakeware